25.9.2015

Official Journal of the European Union

C 317/2

Euro exchange rates (1)

24 September 2015

(2015/C 317/02)

1 euro =

	Currency	Exchange rate
USD	US dollar	1,1241
JPY	Japanese yen	134,48
DKK	Danish krone	7,4612
GBP	Pound sterling	0,73870
SEK	Swedish krona	9,4292
CHF	Swiss franc	1,0928
ISK	Iceland króna
NOK	Norwegian krone	9,4630
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	27,162
HUF	Hungarian forint	314,21
PLN	Polish zloty	4,2300
RON	Romanian leu	4,4178
TRY	Turkish lira	3,4370
AUD	Australian dollar	1,6147
CAD	Canadian dollar	1,5039
HKD	Hong Kong dollar	8,7119
NZD	New Zealand dollar	1,7857
SGD	Singapore dollar	1,6054
KRW	South Korean won	1 344,25
ZAR	South African rand	15,7352
CNY	Chinese yuan renminbi	7,1743
HRK	Croatian kuna	7,6250
IDR	Indonesian rupiah	16 584,10
MYR	Malaysian ringgit	4,8862
PHP	Philippine peso	52,840
RUB	Russian rouble	74,7945
THB	Thai baht	40,850
BRL	Brazilian real	4,7304
MXN	Mexican peso	19,4059
INR	Indian rupee	74,4594

(1) Source: reference exchange rate published by the ECB.

25.9.2015

Official Journal of the European Union

C 317/3

Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2015/C 317/03)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘HUILE D'OLIVE DE NIMES’

EU No: FR-PDO-0105-01283 – 21.11.2014

PDO ( X ) PGI ( )

1. Applicant group and legitimate interest

Syndicat des AOP Olive et Huile d'Olive de Nîmes

Mas de l'Agriculture - 1120 Route de Saint Gilles

30 900 Nîmes

FRANCE

Tel. +33 466045034

Fax +33 466045031

E-mail: olive.nimes@orange.fr

The Syndicat des AOP Olive et Huile d'Olive de Nîmes is made up of olive producers and processors of ‘Huile d'olive de Nîmes’ and it has a legitimate interest in submitting an amendment application.

2. Member State or Third Country

France

3. Headings in the specification affected by the amendment(s)

—	☐	Name of product
—	☒	Description of product
—	☒	Geographical area
—	☒	Proof of origin
—	☒	Method of production
—	☐	Link
—	☒	Labelling
—	☒	Other: inspection

4. Type of amendment(s)

—	☒	Amendments to the product specification of a registered PDO or PGI which cannot be regarded as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
—	☐	Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be regarded as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

Description of product

The description has been clarified in order to:

—

on the one hand, supplement the organoleptic characteristics of the oils. The specification submitted when applying to register the PDO specified simply that ‘Huile d'olive de Nîmes’ had the following characteristics: ‘When smelled, it exhibits aromas of artichoke and greenery. Those aromas of greenery acquire hints of garrigue and red fruit in the mouth.’ The inspections carried out since this designation was recognised make it possible to specify that the scents of greenery are ‘reminiscent of plants and vegetables (…), with odours of fresh grass, mown hay, raw artichoke and tomato seedlings.’ and that the fruity aromas in the mouth are predominantly those of: ‘grass, hay, pineapple, yellow plum and raw artichoke, possibly combined with aromas of red plum and apple.’.

—	and, on the other hand, include the analytical characteristics of the olive oil when it is first placed on the market: the oleic acid content is limited to 0,8 g/100 g and the peroxide value is limited to 16 meq of oxygen peroxide per 1 kg of olive oil.

In this connection, bitterness (between 1,5 and 4,5 out of 10 according to the organoleptic scale of the International Olive Oil Council) and pungency levels (between 1,5 and 4,5 out of 10 according to the organoleptic scale of the International Olive Oil Council) have been introduced.

These amendments aim at characterising and identifying the product better.

Geographical area

Methods for identifying land parcels, provided for in the initial decree on the recognition of the designation, have been added to the specification.

Proof of origin

Owing to developments in national legislation and regulations, the text under the heading ‘Evidence that the product originates from the defined geographical area’ has been consolidated to bring together, in particular, provisions on declaration requirements and the keeping of registers for tracing products and monitoring production conditions.

That section has also been extended to include several provisions on registers and declaration documents, enabling traceability to be guaranteed and ensuring that product compliance with the requirements of the specification is monitored.

Method of production

—

Varieties: without changing the relative share of the different varieties originally provided for, the wording has been amended to better highlight the fact that the predominant variety is the Picholine, in keeping with the link between the product and its origin. Consequently the Picholine, Négrette and Noirette varieties have been divided into ‘main variety’ and ‘secondary varieties’. Furthermore, an additional amendment has been requested. It consists of removing the reference to the maximum quantity of olives obtained from pollinator varieties authorised for the production of oil and initially set at 5 % (which is identical to the number of trees obtained from these varieties in the groves). For the production of olive oil, the olive quantities picked from trees of pollinator varieties are usually included in the overall volume of olives brought to the mill to make the PDO oil and they are minimal.

—

Planting density: provisions stating that the minimum planting density is 24 m2 per tree (‘this area is obtained by multiplying the two inter-row distances and the space between trees’) have been added in order to clarify the provision and monitor compliance. A clarification has been added concerning trees that underwent the 1956 frost, taking into account the regrowth and coppicing that took place after the frost and led to multi-trunk trees. In that case, the distance between trees may be less than 4 metres.

—	Pruning: the provision on the disposal of pruning debris has been removed, since, depending on the disposal methods used, pruning debris may be crushed on the spot instead of being removed from the parcel.

—	Irrigation: the latest possible irrigation date has been set at 30 September in order to facilitate inspections.

—

Maintenance of the groves: more detailed information has been provided on the arrangements for maintaining the groves. The notion of ‘cultivation practices’ has been clarified by specifying that it may refer to weeding or ploughing. This clarification also makes it possible to align the specification for this oil with that for ‘Olive de Nîmes’.

—	Yield: the wording has been amended and the provision concerning yield overruns and reductions has been removed. Such an exemption is not considered appropriate.

—	Harvesting: the wording concerning the age when the trees start producing has been amended: in order to clarify the provision for inspection purposes, it is stated that the trees must have been on the parcel for five years.

—

The harvesting techniques have been specified (‘direct harvesting from the tree, either manually or mechanically’), and the proposed methods are similar to the practices defined in the previous specification. The maximum percentages of spoiled olives have been specified according to the different types of spoilage (less than 5 % of olives damaged by pests, less than 10 % of hail-damaged olives, no frostbitten or mouldy olives) in order to guarantee the sanitary quality of the olives used. Besides, in order to simplify administrative procedures, the date when harvesting begins is set by the Director of the INAO instead of by prefectural order and exemptions are no longer possible. The minimum maturity level has been lowered so that now at least 10 % of the olives must have gone from clear green to yellow (instead of 25 %): this amendment is justified by the specificity of the Picholine variety, which darkens very late and may remain green even once it has reached physiological maturity. The time between harvesting and delivering the olives to the mill has been adjusted according to the type of container used. In order to prevent any deterioration of the olives, the maximum delivery time of 3 days has been reduced to 24 hours if box pallets are used in harvesting.

—

Processing conditions: the specification has been supplemented with a provision on a maximum period for storing the olives at the mill (4 days) and with provisions on the conditions for storing the olives at the mill before crushing, in order to prevent any deterioration of the olives. The maximum time between harvesting and crushing has been reduced to 6 days (as opposed to 8 days currently) in order to have greater control over the quality of the olives. The share of the Picholine variety has been increased from 60 % to 70 % of the total mass of olives used to obtain the oil in order to take into account the higher yield of olive trees of the Picholine variety compared to the other varieties in the oil. The treatments authorised have been specified (leaf stripping, crushing and mixing have been added) so as to avoid any mistaken interpretation of the provisions of the specification.

Labelling

The wording of labels specific to the designation has been brought into line with Regulation (EU) No 1151/2012: addition of a requirement to affix the European Union PDO symbol and the words ‘appellation d'origine protégée’ (‘protected designation of origin’] or ‘AOP’ (‘PDO’] instead of the national terms.

Other: inspection

In the light of changes to national legislation and rules, the section entitled ‘National requirements’ now contains a table indicating the main points to be checked, their reference values and the evaluation methods to be used.

The contact details of the inspection bodies have been updated.

SINGLE DOCUMENT

‘HUILE D'OLIVE DE NIMES’

EU No: FR-PDO-0105-01283 – 21.11.2014

PDO ( X ) PGI ( )

1. Name(s)

‘Huile d'olive de Nîmes’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.5. Oils and fats (butter, margarine, oils, etc.)

3.2. Description of the product to which the name in (1) applies

The characteristics of ‘Huile d'olive de Nîmes’ are inherently linked to the predominance of the Picholine variety in the oil:

—	when smelled, the aroma is reminiscent of plants and vegetables, with scents of fresh grass, mown hay, raw artichoke and tomato seedlings.

—	the fruitiness in the mouth is predominantly characterised by grass, hay, pineapple, yellow plum and raw artichoke, possibly combined with aromas of red plum and apple.

The bitterness varies between 1,5 and 4,5 out of 10 according to the organoleptic scale of the International Olive Oil Council (IOOC).

The pungency varies between 1,5 and 4,5 out of 10 according to the organoleptic scale of the International Olive Oil Council (IOOC).

The oil is green in colour, sometimes with yellow reflections.

The free acidity content of the olive oil obtained, expressed as oleic acid, must not exceed 0,8 g/100 g of oil.

The peroxide value must be equal to or below 16 milliequivalents of oxygen peroxide for each kilogramme of olive oil when first marketed.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

Olives of the Picholine variety represent at least 70 % of the mass of olives used.

3.4. Specific steps in production that must take place in the defined geographical area

Operations related to the production of the raw material and its processing must be undertaken within the defined geographical area.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

—

3.6. Specific rules concerning labelling of the product to which the registered name refers

In addition to the compulsory information provided for by legislation on the labelling and presentation of foodstuffs, designation of origin ‘Huile d'olive de Nîmes’ labels must include the following:

—	the name of the designation: ‘Huile d'olive de Nîmes’, the words ‘appellation d'origine protégée’ (‘protected designation of origin’]. These details must all be in the same field of vision and on the same label;

—	the European Union PDO logo.

4. Concise definition of the geographical area

The geographical production area of ‘Huile d'olive de Nîmes’ covers the olive production area of Gard and the eastern part of that of Hérault, except for the Causses, the mountains of the Cévennes and the Camargue.

Its natural borders are the River Rhône to the east and the Camargue region to the south. The northern border is a climatic one, the line up to which Picholine is grown. To the north-east it follows the border of the Department of Gard (garrigue massifs at an altitude of more than 300 metres). To the west, the border goes beyond the Vidourle Valley and follows a line of wooded peaks from Ganges to Pic St Loup and le Lez.

The production area covers 223 municipalities, 183 in Gard and 40 in Hérault.

The olives are harvested and processed in the geographical area, which covers the territory of the following cantons and municipalities:

Department of Gard:

All the municipalities of the following cantons: Aramon, Lédignan, Marguerittes, Nîmes, Quissac, Saint-Chaptes, Saint-Mamert-du-Gard, Sommières and La Vistrenque.

The municipalities of the following cantons: Anduze (except for the municipalities Générargues and Saint-Sébastien-d'Aigrefeuille), Remoulins (except for the municipalities Pouzilhac and Valliguières), Rhôny-Vidourle (except for the municipalities Aimargues and le Cailar), Sauve (except for the municipality Fressac), Uzès (except for the municipality La Capelle-et-Masmolène), Vézénobres (except for the municipality Brouzet-les-Alès).

The following municipalities: Alès; part of Allègre-les-Fumades; Aubord; part of Beaucaire; part of Bellegarde; Belvezet; Bernis; Bouquet; Conqueyrac; Fons-sur-Lussan; Fontarèches; Générac; part of Goudargues; Jonquières-Saint-Vincent; La Bruguière; La Cadière-et-Cambo; Lussan; Méjannes-les-Alès; Mons; Rochefort-du-Gard; Saint-Christol-Les-Alès; part of Saint-Gilles; Saint-Hilaire-de-Brethmas; Saint-Hippolyte-du-Fort; Saint-Laurent-la-Vernède; Saint-Privat-des-Vieux; Saze; Vallérargues; part of Vauvert; part of Verfeuil.

Department of Hérault:

The municipalities of the following cantons: Castries (except for the municipality Jacou); Claret (except for the municipality Ferrières-les-Verrerie); Lunel (except for the municipalities Marsillargues, Saint-Just and Saint-Nazaire-de-Pézan);

The following municipalities: Les Matelles, Moules-et-Baucels, Saint-Bauzille-de-Montmel, Sainte-Croix-de-Quintillargues, Saint-Jean-de-Cuculles, Saint-Mathieu-de-Tréviers and Saint-Vincent-de-Barbeyrargues.

A map delineating the boundaries of the geographical area has been lodged with the municipal authorities of the partly covered municipalities. A map of these municipalities is available on the website of the competent national authority in line with the requirements of the INSPIRE Directive.

5. Link with the geographical area

5.1. Specificity of the geographical area

The establishment of traditional olive groves is characterised by an interaction between human know-how, the varieties present and the surrounding ecosystem.

The olive trees in the geographical area are subject to precipitation of 700-1 000 mm, principally in the form of heavy rainfall in the spring and autumn. Except for a few groves along the edge of Cévennes and more recent groves in la Costière, the olive trees have been planted in predominantly chalky soils, which enables the drainage necessary for the trees to survive. At the same time, these soils do not have much agronomic value, as such soils are reserved for more lucrative crops.

The geographical area is subject to frequent, sometimes violent, winds and the winters can be harsh. In these conditions, the main variety used is the Picholine, which is relatively cold-resistant, with fruit that do not fall easily, even once they are ripe. It should also be noted that the olive trees, both of the Picholine and local varieties, are kept relatively short so as to protect them from gale-force winds.

The groves are situated on slopes that preferably face south and in areas with little frost (not on bottom land and in closed plains where fog stagnates).

Finally, a maximum altitude has been specified for the planting of the olive trees, in particular the Picholine variety. Its fruit ripen late, which increases the risk of frostbite and therefore endangers the production of oil. Therefore the Picholine variety does not usually grow at an altitude higher than 350 metres and it is harvested early.

The olive growers' know-how is reflected in their ability to select the best areas for the production of high-quality olive oil (exposure, altitude), in the tradition of keeping the olive trees short and in the early harvesting of the olives, when they have just reached maturity (when at least 10 % are turning colour).

5.2. Specificity of the product

The olives are delivered and processed rapidly, with at least 70 % of the olives representing the Picholine variety, which gives this designation its specificity. ‘Huile d'olive de Nîmes’ is characterised by a relatively marked bitterness and pungency, with very clear plant and vegetable aromas when smelled and in the mouth.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The oil is produced using mainly the Picholine variety, which is favoured owing to the hardiness that has helped it adapt perfectly to the climatic and soil conditions. This variety demonstrates a certain resistance to the winter cold and its fruits resist the strong winds of autumn.

While the taste of the fruit and the botanical properties of the tree have helped spread the Picholine variety worldwide, it should be remembered that the variety originates in the area and is selected from the Plant de Collias variety, Collias being a municipality in the geographical area. This explains why the variety is particularly well suited to the features of the geographical area and makes up most of ‘Huile d'olive de Nîmes’.

The environmental factors and the practices applied (in particular, the ripeness of the olives used and the required minimum share of the Picholine variety in the oil) combine to make ‘Huile d'olive de Nîmes’ a special and original product, which has been well promoted on the market.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-bb09848f-1fb0-455e-955d-bc5985e35cc5/telechargement

(1) OJ L 343, 14.12.2012, p. 1.

25.9.2015

Official Journal of the European Union

C 317/9

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2015/C 317/04)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘MORTADELLA DI PRATO’

EU No: IT-PGI-0005-01333 – 8.5.2015

PDO ( ) PGI ( X )

1. Name(s)

‘Mortadella di Prato’

2. Member State or Third Country

Italy

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.2. Meat products (cooked, salted, smoked, etc.)

3.2. Description of the product to which the name in (1) applies

The name ‘Mortadella di Prato’ denotes a cold meat product made of a fine mixture of pigmeat, sea salt, garlic, spices and alchermes (or alkermes, in a quantity of between 0,3 and 0,6 %) contained in a casing and subjected to heat treatment. The product must have the following properties when released for consumption: weight: between 0,5 and 10 kg; shape: cylindrical and slightly elliptic; dimensions: length: between 8 and 70 cm; diameter between 6 and 35 cm; organoleptic characteristics: consistency of the mixture: firm and compact, soft to the palate as a result of fine grinding. external colour: pink tending to dull; internal colour: dark pink owing to the colouring action of the alchermes, with white spots attributable to the presence of cubes of fat; aroma: penetrating spicy aroma with a hint of alchermes from the outset; flavour: typical for the product in terms of the contrast between the hot and pungent flavour of the spices, garlic and sea salt and the sweet and delicate flavour of the alchermes; chemico-physical characteristics: ratio of fats to proteins: up to 1,5.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

Feed for the pigs intended to be used to produce ‘Mortadella di Prato’ must take the form of a swill or mash and have a dry matter content of not less than 45 % up to a maximum of 80 kg live weight of the pigs, and not less than 55 % during the fattening period. The consumption of whey (a by-product of curds) and buttermilk (a by-product of butter processing) should not exceed 15 litres per animal, per day).

‘Mortadella di Prato’ is made exclusively from the following cuts of meat, in the percentages indicated: shoulder: from 40 to 50 %; subcutaneous fat: from 9 to 15 %; ham trimmings: from 10 to 20 %; capocollo: from 5 to 15 %; jowl: from 5 to 15 %; pork belly: from 5 to 10 %. Mandatory ingredients are as follows: alchermes: from 0,3 to 0,6 %; ground pepper: from 0,1 to 0,3 %; whole peppercorns: from 0,1 to 0,2 %; sea salt: from 2,0 to 3,0 %: ground spices (coriander, cinnamon, nutmeg, mace and cloves): from 0,1 to 0,25 %; garlic: from 0,08 to 0,2 %; the addition of sodium glutamate is prohibited. The meat used must come from pigs weighing not less than 160 kg (+/- 10 %) and older than nine months at the time of slaughter. The interval between the slaughter of the pigs and the processing of the meat must not be less than 24 hours and not more than 96 hours.

3.4. Specific steps in production that must take place in the identified geographical area

The following steps in the production of ‘Mortadella di Prato’ must take place within the geographical area and in continuous succession without intervals: trimming, grinding and kneading; filling and tying; steaming and cooking; rinsing and cooling.

3.5. Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers

The time between cooling/subsequent drying and packaging may not exceed 20 minutes. Apart from giving rise to a risk of microbial growth, failure to comply with this time limit would have the effect of irredeemably spoiling the product's delicate organoleptic balance, compromising its aroma and altering its characteristic pink colour.

3.6. Specific rules concerning labelling of the product to which the registered name refers

‘Mortadella di Prato’ may be marketed whole or in thick or thin slices. The logo, as reproduced below, in the form of an oval image intersected towards the bottom by the outline of a rectangle that changes the oval shape, forming a single figure, must appear on the packaging in clear and legible lettering on the label.

4. Concise definition of the geographical area

The area in which ‘Mortadella di Prato’ is produced and packaged comprises the entire territory of the municipality of Prato and the municipalities of Agliana, Quarrata and Montale in the Province of Pistoia.

5. Link with the geographical area

The Prato area is characterised by a rational use of water from the river that crosses it, the Bisenzio, and other streams. The need to reclaim the broad and fertile flood plain and the notion of being able to exploit its water to produce energy to operate both mills and textile machinery arose in the 12th century and led to the building of the so-called gore, a large network of artificial canals that cross the Prato plain, extending to the neighbouring municipalities of Agliana, Quarrata and Montale situated in the Province of Pistoia. In addition to supplying energy, the gore and streams also allowed the development from medieval times of the Arte dei Beccai (butchers' guild), which, for hygiene reasons, required large quantities of running water, something which it had in common with the profession of dyers. It was at that time that the processing and use of pigmeat was established. It enjoyed particular renown and was an important element of the economy, representing the main food source during the winter months. Every peasant family reared their own pigs, while well-off city dwellers made use of the system of agistment, which involved entrusting animals to peasants for fattening, with the agreement that they should do ‘half of what God does’. In subsequent centuries as well, the annual consumption of pigmeat was significant, such that the ‘salsicciari’ (sausage makers) of Prato were highly reputed and made subject to a specific tax owing to the sheer scale of the turnover which the sale of their sausages was already achieving. The particular configuration of waterways in the area thus favoured the traditional proximity between the ancient dyers' profession, to which the first use of cochineal is ascribed, and that of butchers, who went on to use the celebrated ‘grana de tintore’ as a colouring and flavouring, including in sausages.

‘Mortadella di Prato’ has a reputation which is based primarily on the use of alchermes, which gives rise to a contrast between its sweet and delicate flavours and the hot and pungent flavour of the spices, garlic and sea salt, giving the product organoleptic characteristics that are entirely original. The traditional local ‘know-how’ makes the product all the more specific owing to: the choice of cuts of meat most suited to cooking, the achievement of a particular cohesion in the mixture resulting from the combination of proteins from connective tissue and the sugars contained in the alchermes, the enhanced protection of fats against rancidity resulting from the bacteriostatic and antioxidant action of the mix of spices, black pepper, garlic and sea salt, and the guarantee of a long and gradual drying of the product as a result of the fact that it is previously cooked by steaming. These are all aspects which, taken together, make the product unique in the Italian culinary landscape.

The presence of alchermes as a distinctive ingredient of ‘Mortadella di Prato’ is a clear indicator of the Prato origin and exclusivity of the product. Alchermes is a liqueur with a bright red colour obtained exclusively from cochineal, a dried and ground parasitic insect which, for centuries, has been used to dye woven fabrics, traditionally the main economic activity around the gore of the city and district of Prato. Prato's considerable familiarity with cochineal has given rise to great versatility in its use as a colouring in textiles and in food and medicinal products. In particular, it has been kept alive in the culinary use of alchermes in products ranging from meat products to local pastries (‘pesche di Prato’). This, together with the fact that producers in Prato have managed to preserve traditional production methods, has enhanced the reputation of ‘Mortadella di Prato’, which is beyond doubt and substantiated by extensive documentation. The first documents concerning ‘Mortadella di Prato’ as a product originating in the city of Prato of which we are certain date back to 1733 to the time of the beatification of Catherine of Ricci, when the nuns of the Dominican Monastery of Prato prepared a lunch for the guests in which it featured as a local speciality. ‘Mortadella di Prato’ is later mentioned by this name in 1854 in correspondence between Cesare Guasti and Giovanni Pierallini, in articles in the newspaper ‘Lo Zenzero’ from 1862, and throughout the 19th century in various economic publications (‘L'Italia economica’ from 1868, ‘l'Italia all'opera’ from 1869), in reports drawn up in Italian, English and French for the International Exhibitions in London and Paris, and in a note written by a French Police Commissioner concerning the export of the product to France (1867), confirming the reputation it had gained. In particular, a report by an official of the International Exhibition of London states that ‘Mortadella di Prato and Mortadella di Bologna lend their name to the entire genre’. There are also numerous documented references to ‘Mortadella di Prato’ from the 20th century in a range of publications including local recipe books and the national daily press, as well as in national and international gastronomy, thus demonstrating a significant growth in its reputation. Its particular characteristics have meant that the product has been mentioned in many local, national and international cookery books and gastronomic guides, including in the first edition of the ‘Guida Gastronomica d'Italia’ of the Touring Club Italiano (1931). Its reputation is also linked to the interest in the product shown by leading chefs and well-known figures from the worlds of international culture and gastronomy, such as the writer Manuel Vázquez Montalbán. It has also been promoted as a true expression of the gastronomic tradition of Prato by associations such as the Accademia della cucina italiana (1987) and Slow Food, which has designated it as a protected food product since 2000. Since the 18th century, ‘Mortadella di Prato’ has been enjoyed with figs or in traditional cuisine as an ingredient in many local dishes, including ‘sedani alla pratese’ (Prato-style celery). The product regularly features in international fairs as well as in the ‘DiVini Profumi’ food and wine festival in Prato itself.

Reference to publication of the specification:

(second subparagraph of Article 6(1) of this Regulation)

The Ministry has launched the national objection procedure in respect of the recognition of the protected geographical indication ‘Mortadella del Prato’ published in Official Journal of the Italian Republic No 192 of 20 August 2014.

The text of the product specification can be consulted on the website of the Ministry of Agricultural, Food and Forestry Policy by following this link: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all'esame dell'UE’.

(1) OJ L 343, 14.12.2012, p. 1.

25.9.2015

Official Journal of the European Union

C 317/12

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2015/C 317/05)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

‘CAPPELLACCI DI ZUCCA FERRARESI’

EU No: IT-PGI-0005-01324 - 26.3.2015

PDO ( ) PGI ( X )

1. Name(s) [of PDO or PGI]

‘Cappellacci di zucca ferraresi’

2. Member State or Third Country

Italy

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 2.5. Pasta

3.2. Description of product to which the name in (1) applies

‘Cappellacci di zucca ferraresi’ are a type of fresh filled pasta whose dough is made from a mixture of common and durum wheat flour and eggs, and whose filling is made from cooked butternut squash pulp, grated cheese and nutmeg.

When released for consumption, ‘Cappellacci di zucca ferraresi’ must have the following organoleptic and commercial characteristics:

Physical characteristics:

Shape: round and folded in imitation of the typical straw hat worn by farmers.

Dimensions: diameter from 4 to 7 cm.

Weight: from 10 to 28 gr.

Organoleptic characteristics:

External appearance: The typical yellow colour of egg pasta, with brighter hues because of the yellow squash pulp in the filling.

Internal appearance: yellow colour of ripe squash.

Consistency of the dough: medium to soft.

Taste: of pasta with a clear contrast between the sweet squash and the salty cheese, with a hint of nutmeg.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

The traditional recipe of ‘Cappellacci di zucca ferraresi’ uses the following ingredients for the pasta and the filling:

Ingredients for 1 kg of pasta dough:

Ingredients for 1 kg of final product	Quantities in grams	Tolerance in grams
Mixture of ‘OO’ common and durum wheat flour, the proportions of which may vary provided that the common wheat flour content is higher.	250	+/- 50
Eggs or pasteurised egg mix	165	+/- 20

Ingredients for the filling:

Ingredients for 1 kg of final product	Quantities in grams	Tolerance in grams
Pulp of yellow squash (the variety of Cucurbita Moschata commonly referred to as ‘Violina’ [butternut squash])	400	+/- 30
Grated cheese	122	+/- 40
Bread crumbs	60	+/- 20
Nutmeg	3	+/- 1
Optional ingredients:	Average quantities used
Sugar	to taste

The use of colourings and preservatives is forbidden.

3.4. Specific steps in production that must take place in the identified geographical area

The pasta dough and filling must be prepared, and the product filled and finished in the geographical area defined in point 4.

3.5. Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers

Potential risks for the safety and quality perception of this delicate product resulting from further handling and exposure to physical and atmospheric conditions should be kept to a minimum, as these may cause the pasta to deteriorate, crack or release water, which increases the bacterial content and darkens the filling (from typical orange to brown — greyish). Therefore the product must be marketed pre-packaged, packed at the point of sale at the consumer's request or pre-packed for direct sale. To preserve the physical and organoleptic characteristics of ‘Cappellacci di zucca ferraresi’ they must be packed away within 60 minutes of the end of production.

3.6. Specific rules concerning labelling of the product to which the registered name refers

‘Cappellacci di zucca ferraresi’ may be marketed pre-packaged or loose.

In the latter case the packing or pre-packing for direct sale must clearly display the same information and data as the pre-packaged product.

As for products pre-packaged in a protective atmosphere the packaging must be sealed by heat sealing.

The net weight of the pre-packaged product sold may not be less than 100 g or more than 2 000 g.

The packaging must carry the EU PGI symbol, the words ‘Cappellacci di zucca ferraresi’ and the following additional information:

—	the name or business name and address of the producer and/or packager;

—	the product logo.

The product logo is as follows:

4. Concise definition of the geographical area

The production area of ‘Cappellacci di zucca ferraresi’ consists of the entire province of Ferrara.

5. Link with the geographical area

The province is known as an area especially geared towards the cereal sector, because of both its extensive wheat growing and the number of firms producing cereal-based foodstuffs. Another crop traditionally and widely grown in the countryside around Ferrara is the butternut squash, which is celebrated at country fairs (e.g. the Pontelangorino fair, held since 1995, and the Ostellato fair, held since 1998) and has given rise to a significant processing industry. The special pasta is produced in the area in a traditional way which shows a high level of specialisation and craftsmanship, based essentially on manual skills and inextricably linked to human resources which are difficult to find elsewhere.

‘Cappellacci di zucca ferraresi’ have acquired great renown, not only for their unusual shape, which reproduces an old straw hat worn by farmers in the countryside around Ferrara, but especially for their remarkable organoleptic qualities. Particularly appreciated by gourmets is the contrast between the salty cheese and the sweet butternut squash, whose flesh also has the advantage of not being stringy and having a good shelf life.

The squash used in the filling is a typical crop which has been grown in the countryside around Ferrara since 1570.

Another factor is the workers' manual skill, which is well established in the area. This skill is especially brought to bear in the processing of the squash and the finalising of the product (placing the filling on the square of pasta and subsequent procedures).

‘Cappellacci di zucca ferraresi’ also draw on a technique for working egg pasta (i.e. dough) that has an equally ancient tradition, described as early as 1549 in the cookbook ‘Banchetti composizione di vivande e apparecchio generale’ [Recipes and general arrangements for banquets] by Cristoforo da Messisbugo (steward to the Dukes of Este). Interestingly, this product, despite its ‘poor’ squash filling, was considered a preparation of luxury and prestige that was certainly suitable for official occasions.

The product's renown is fundamentally linked not only to its noteworthy Renaissance origins but also to the eating habits of the Ferrara locals, who have always been known to be particularly fond of squash. This is borne out by local historian Giuseppe Longhi, in his seminal text ‘Le donne, i cavalier, l'armi, gli amori e … la Cucina ferrarese’ [Women, knights, arms, loves and … Ferrara cuisine]. On country life until the early eighties of the previous century, he wrote: ‘Squash flower pancakes brought a rich, pervasive aroma to the homes of poor families that could not afford too many luxuries. […]. This widespread use of the squash has disappeared but the cappellacci have remained. Cappellacci, with their squash and cheese filling.’

‘Cappellacci di zucca ferraresi’ are widely known by that name in common parlance and in business. It is well documented that they were routinely included in meals for special occasions throughout the last century (at events such as the official banquets attended by prestigious guests, e.g. the Italian Head of State's visit to Ferrara in 1988).

The cultural link between ‘Cappellacci di zucca ferraresi’ and their area is also clear from the many events that have been dedicated to the product for many years. These include the ‘Sagra dal Caplaz’, which has been held since 1989 in Coronella in the municipality of Poggio Renatico (FE) and the ‘Sagra della zucca e del suo cappellaccio’ [Festival of the squash and its little hat] which has taken place in the village of San Carlo di Sant'Agostino (FE) since 2001, both in the last 10 days of August. These are also the main occasions at which the product is celebrated and enjoyed.

The name of the product goes back to the 19th-century classic cookbooks on Ferrara cuisine (Cucina pratica ferrarese, 1896; Longhi, 1984; Iori Galluzzi Iannotta, 1987), and occurs in local food guides (Ferrara, terra acqua e sapori, 2009) and national food guides (since Il Boccafina of 1967), as well as on restaurant menus.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

The Ministry launched the national objection procedure with the publication of the proposal for amending the product specification for the ‘Cappellacci di zucca ferraresi’ PGI in Official Gazette of the Italian Republic No 25 of 31 January 2015.

The full text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all'esame dell'UE’.

(1) OJ L 343, 14.12.2012, p. 1.

		ISSN 1977-091X
Official Journal of the European Union		C 317

English edition	Information and Notices	Volume 58 25 September 2015

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2015/C 317/01	Non-opposition to a notified concentration (Case M.7732 — JBS/Moy Park)	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2015/C 317/02	Euro exchange rates	2

	V Announcements
	OTHER ACTS
	European Commission
2015/C 317/03	Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	3
2015/C 317/04	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	9
2015/C 317/05	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	12